Begin by bringing a large pot of salted water to a rolling boil. Add 2 cups of ditalini pasta and cook until al dente, approximately 8-10 minutes. Drain and rinse under cold water.

Prepare 4 hard-boiled eggs by covering them with cold water in a pot, bringing to a boil, covering, and letting sit for 10-12 minutes. Transfer to an ice bath to cool, then peel, chop the whites, and crush the yolks.

Mix ¾ cup mayonnaise, 1 tablespoon mustard, 1 tablespoon vinegar, and 1 minced garlic clove with the crushed yolks in a medium bowl. Season with salt and pepper.

In a large bowl, combine cooled ditalini pasta with creamy dressing. Fold in chopped egg whites, ¼ cup red onion, and ¼ cup green onions without breaking the pasta.

Transfer salad to a serving bowl, garnish with green onions and paprika. Refrigerate for at least 2 hours before serving.

Serve chilled as a side dish or light main course.