Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water. Set aside to cool.

Prepare the dressing: In a bowl, combine mayonnaise, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and paprika. Whisk until smooth and creamy.

Combine the vegetables: In a large bowl, add cooled ditalini pasta, chopped celery, diced bell peppers, onions, and cucumbers. Stir gently to combine.

Mix in the dressing: Pour the dressing over the pasta and vegetables. Toss gently until fully coated. Avoid breaking the pasta.

Chill the salad: Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes.

Serve your salad: Remove from the fridge, stir, and serve chilled or at room temperature.