Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
Boil the Eggs: While the pasta cooks, place the eggs in a saucepan and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for about 10-12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop them.
Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Combine Ingredients: In the bowl with the dressing, add the cooled pasta, chopped eggs, celery, red onion, and relish (if using). Gently mix until everything is well combined.
Chill: Cover the salad and refrigerate for at least 1 hour to let the flavors meld.
Serve: Before serving, taste and adjust seasoning if needed. Garnish with extra paprika and fresh herbs if desired.