In a tall pot, boil 3 cups of water. Once the water is boiling, add the elbow macaroni pasta and let it cook for 6 minutes, stirring occasionally. Once thoroughly cooked, drain the hot water, then place the pasta in a serving bowl with cold water and some ice for a few minutes cool the pasta. Drain again, then set aside.
Chop the FUD Oven Roasted Turkey Breast and FUD Panela Cheese into cubes of the same size.
Then chop the celery, apple, and walnuts into small cubes. In a bowl, place the cold pasta, olive oil, salt and pepper together; add the FUD Mexican Cream along with the other ingredients (except the FUD Panela Cheese) then mix thoroughly.
When all the ingredients are well mixed, add the FUD Panela Cheese. Cover and let cool before serving.