Boil a large pot of salted water. Add ditalini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and paprika until smooth.

In a large mixing bowl, combine cooled ditalini pasta with chopped celery, bell peppers, onions, and cucumbers. Fold gently to mix.

Pour the dressing over the pasta and vegetable mixture. Toss until everything is evenly coated.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Once chilled, give the salad a gentle toss, taste, and adjust seasonings if necessary before serving.