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Cook the pasta according to the package instructions until al dente. Drain and let it cool.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, paprika, salt, and black pepper. Mix until smooth and well combined.
Add the cooked pasta, chopped hard-boiled eggs, celery, and green onions to the dressing. Gently toss until everything is well coated.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, garnish with a sprinkle of paprika and chopped parsley.