Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

While the pasta is cooking, hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and removing from heat for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath to cool, then peel and chop them.

In a large mixing bowl, combine the cooked pasta, chopped eggs, diced celery, red bell pepper, and green onions.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.

Pour the dressing over the pasta mixture and gently toss to combine.

Transfer the pasta salad to a serving bowl and sprinkle with paprika before serving.

Chill in the refrigerator for at least 30 minutes before serving for best flavor.