Fill a large pot with water, bring to a boil, add salt and the pasta. Cook until al dente, about 8-10 minutes, then drain and rinse under cold water.

Place the eggs in a medium saucepan, cover with cold water, bring to boil, then cover and remove from heat. Let sit for 10-12 minutes, then cool in ice water.

Mash the egg yolks in a mixing bowl, add mayonnaise, mustard, vinegar, garlic powder, salt, pepper, and paprika. Mix until smooth.

Fold the cooled pasta, chopped egg whites, and diced red onion into the dressing until well combined.

Cover and refrigerate for at least 2 hours to chill and allow flavors to meld.

When ready to serve, stir and add a splash of reserved pasta water if dry. Garnish with extra green onions and paprika.