Cook the macaroni pasta according to package directions in a large pot of salted boiling water for around 7–9 minutes until al dente. Drain and rinse under cold water, then set aside to cool.

Peel the hard-boiled eggs, chop the whites and mash the yolks in a separate bowl until creamy. Combine with the pasta.

Add chopped celery, red onion, green onion, and cooked bacon (if using) to the mixing bowl. Mix well.

In another bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper until smooth.

Pour the creamy dressing over the pasta salad mix and gently fold to coat evenly.

Adjust seasoning if necessary, and add chopped green onions and paprika for garnish.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.