Cook the pasta in a large pot of salted boiling water until al dente, about 7-9 minutes. Drain and rinse under cold water.

In a medium mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and paprika until smooth.

In a large mixing bowl, combine cooled ditalini pasta with chopped vegetables and gently fold to combine.

Pour the dressing over the pasta and vegetables, tossing gently to coat evenly.

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