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

While the pasta cooks, prepare the eggs. Place them in a saucepan, cover with cold water, bring to a boil, cover and remove from heat. Let sit for 10 minutes.

Transfer eggs to an ice bath or run under cold water to cool. Peel, chop the whites, and crush the yolks in a separate bowl.

In the bowl with crushed yolks, mix in mayonnaise, mustard, vinegar, minced garlic, salt, and paprika until smooth.

In a large mixing bowl, add cooled pasta to the dressing and stir until evenly coated.

Fold in the diced red onions and green onions into the pasta mixture gently.

Cover the salad and chill in the refrigerator for at least 2 hours, or overnight for enhanced flavor.

Stir before serving, adjusting seasoning as necessary. Serve chilled.