Bring a large pot of salted water to a boil and add 8 ounces of small pasta shapes. Cook according to package instructions, about 8–10 minutes, until al dente. Drain and rinse under cold water to cool.

In the same mixing bowl, add 3/4 cup mayonnaise, 1 tablespoon pickle juice, and 1 tablespoon Dijon mustard to the cooled pasta. Fold in diced hard-boiled eggs, 1/2 cup diced red onion, and 1/3 cup chopped pickles. Add 1 teaspoon garlic powder and 1/2 teaspoon paprika, seasoning with salt and pepper to taste. Gently toss until evenly coated.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, gently stir the salad and garnish with additional paprika and sliced green onions. Serve cold.