Cook your pasta according to package directions. Drain and rinse with cold water and drain again. Place in a large bowl.
8 ounces Ditalini pasta
Cut eggs in half and separate whites from yolks. Chop whites and place in bowl along with pasta.
6 Hard boiled eggs
In a separate bowl, mix mayo, mustard, vinegar, paprika, horseradish and salt and pepper.
¾ cup mayonnaise, 3 tablespoons white wine vinegar, 1 teaspoon dijon mustard, ¼ teaspoon horseradish, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika
Place yolks in a bowl and mash well with a fork and then add to dressing. Mix well. The dressing may appear rough or slightly bumpy from the egg yolks. This is okay and won't be noticeable once added to the pasta.
Add celery, pickle, and green onions to bowl with pasta
¼ cup celery, ¼ cup dill pickle, 2 green onions
Add dressing and gently fold everything together until the pasta is well coated with the dressing
Sprinkle with additional paprika and green onions for garnish
1 teaspoon green onion, sprinkle paprika
Cover and refrigerate until ready to serve
Notes
Make certain your pasta is fully drained so there's not any excess water
Taste your dressing before adding to the pasta. Add a bit more salt, pepper or horseradish to your liking.
Pasta salad can be eaten right away, but it is best if covered and refrigerated for at least 2 hours.
Salad should be eaten within 3-4 days
Additional add-ins include chopped red bell pepper, chopped radish or add a bit of chopped ham or crispy bacon!