Bring a large pot of salted water to a rolling boil over high heat. Add the ditalini pasta and cook until al dente, about 7-9 minutes. Drain and set aside.

Rinse the cooked ditalini pasta under cold running water for about 1-2 minutes. Toss gently while rinsing to cool it down and prevent stickiness.

In a large mixing bowl, combine mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and paprika. Whisk until thoroughly blended.

In a separate bowl, combine the cooled ditalini pasta with chopped celery, bell peppers, onions, and cucumbers. Fold gently to mix.

Pour the dressing over the pasta and vegetables. Toss gently until everything is well-coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving.