From my friend Kevin Kawahara's wife:

• Boil about 3 cups of elbow pasta
  
• Mix in mayo to lube it up
  
• Handful of frozen peas & carrots mix, warmed in the micro, drained
  
• Half a can of tuna fish (we use chunky light)
  
• Couple hard boiled eggs, diced
  
• About a TBSP of sugar
  
• Salt and pepper to taste
  
• Pickle relish - about a TBSP
  
• Spike it with a quick pour of juice off the pickle jar - really
  
• A squirt of yellow mustard, but you don't want the mix to turn yellow

Here's a slightly different version:

Luau Hawaiian Macaroni Salad

8-oz dry macaroni - cooked and cooled
7-oz can tuna, drained or 1/2 pound imitation crab
1/2 of a 10-oz box of frozen petite peas (cooked, drained)
2 small celery stalks (chopped)
4 large eggs, hard boiled and diced
1 tsp to 1 Tbs pickle relish, to taste
1/2 chopped red onion or 2 chopped green onions
salt (or seasoning salt) and pepper to taste
2 or 3 cups of mayonnaise

Boil macaroni, drain and cool.
Add remaining ingredients to cooled macaroni.
Add mayonnaise and mix well.
Macaroni will absorb mayonnaise, so make a day ahead and keep in fridge to allow flavors to combine.
More mayonnaise may need to be added before serving.