Cook the Pasta: Start by cooking the pasta according to the package directions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.

Prepare the Eggs: While the pasta is cooking, hard-boil the eggs. Place them in a pot, cover with water, and bring it to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Afterward, remove the eggs from the pot, cool them in cold water, and peel the shells. Chop the eggs into small pieces.

Make the Dressing: In a large bowl, mix together the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper until smooth.

Combine the Salad: Add the cooled pasta and chopped hard-boiled eggs into the bowl with the dressing. Stir gently until everything is evenly coated.

Optional Add-ins: If desired, fold in diced celery and chopped green onions for extra crunch and flavor. Stir everything together.

Garnish: If you like, sprinkle paprika over the top for a little extra color and flavor.

Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!