Toast the chopped pecans or almonds in a non-stick pan over medium heat for 3–5 minutes until fragrant and slightly golden.

Cook the bow-tie pasta in salted boiling water according to package directions until al dente, about 8-10 minutes, then drain and rinse under cold water.

Combine poppy seed dressing, mayonnaise, apple cider vinegar, and optional sugar in a small bowl and whisk until smooth.

In a large bowl, mix the cooled pasta, cooked turkey, diced celery, dried cranberries, sliced green onions, and toasted nuts.

Pour the dressing over the pasta mixture and toss until everything is well-coated.

Cover the bowl with wrap or transfer to an airtight container and refrigerate for at least 1 hour before serving.