Boil water to cook the macaroni in. Add a tablespoon of salt. Cook the macaroni until al dente.
While the pasta cooks, peel the carrot and cut lengthwise into four pieces. Add to the macaroni and cook for five minutes. Fish out the carrot pieces, drain and cool.
While the carrot cools and the pasta continues to cook, toast the pecans in an oil-free pan. Cool.
Thinly slice the celery.
Chop the cooled carrot.
Chop the cooled pecans.
Drain the pasta and cool.
Add two tablespoons mayonnaise to the turkey. Sprinkle with salt and pepper. Mix to moisten the meat.
In a mixing bowl, toss the carrot, celery, pecans and crushed pineapple with 1/4 cup mayonnaise and a sprinkle of salt and pepper, all the sugar and grated Parmesan.
Add the drained and cooled pasta to the mixing bowl. Add the turkey and the rest of the mayonnaise, and toss. Taste and adjust the seasonings, as needed. If the pasta appears too dry, add more mayo, toss then adjust the seasonings again.
Chill the turkey macaroni and pecan salad for a few hours before serving.
To serve, top with chopped parsley and more grated Parmesan.
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