Bring a large pot of salted water to a rolling boil. Add ditalini pasta and cook for 8 to 10 minutes until al dente. Drain and set aside to cool.

Rinse the cooked pasta under cold water for about 30 seconds to stop cooking and prevent sticking. Spread out on a baking sheet to cool completely.

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

Wash and chop the celery, bell peppers, onions, and cucumbers into bite-sized pieces.

In a large mixing bowl, combine the cooled ditalini pasta with the chopped vegetables, gently folding to mix evenly.

Pour the dressing over the pasta and vegetables, tossing gently to coat everything evenly.

Cover with plastic wrap or a lid and chill in the refrigerator for at least 1 hour before serving.