In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and cool.
In a large mixing bowl, toss the cooled pasta, turkey, celery, red grapes, and green onions.
For the dressing:
In a small mixing bowl, whisk together the mayonnaise, apricot preserves, lime juice, salt and fresh ginger. Chill.
For serving:
When ready to serve, pour the dressing over the salad, and toss gently to combine all the ingredients. Place on a platter or in a serving bowl, and garnish with reserved red grapes and finely chopped parsley.