Bring a large pot of salted water to a boil over high heat. Add the small pasta shapes and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and rinse under cold water.

In a saucepan, place eggs in cold water and bring to a boil over medium heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes. Transfer to an ice bath to cool, peel, chop egg whites, and crush the yolks.

In a large mixing bowl, whisk together the crushed egg yolks, mayonnaise, mustard, vinegar, minced garlic, salt, paprika, and pepper until well combined.

Add the cooled pasta to the bowl with dressing, gently folding the pasta into the mixture until evenly coated.

Fold in chopped egg whites, diced red onions, and green onions, stirring gently to combine.

Cover the salad and refrigerate for at least 2 hours before serving.