Turkey Macaroni Salad
Made with leftover roast turkey, this turkey macaroni salad has carrot, celery, pecans, crushed pineapple and plenty of grated Parmesan.
Salad, Side Dish
Leftovers, Macaroni, Turkey
2 to 3
leftover roast turkey
(you may want more)
plus more to serve
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 the carrot pieces to the macaroni in the pan 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 a quarter cup of 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 salad for several hours before serving.
To serve, top with chopped parsley and more grated Parmesan.
Updated from a recipe originally published in December 1, 2017
Turkey Macaroni Salad https://renaissance.mom/turkey-macaroni-salad/ June 8, 2021