Boil a pot of salted water and cook the rotini pasta according to package instructions. Drain and rinse under cold water.

Peel and chop the hard-boiled eggs into small pieces.

In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar.

Add the chopped eggs to the bowl and gently mix until well combined.

Add the cooked pasta to the egg mixture and stir until the pasta is coated.

Fold in the green onions, peas, and diced radishes.

Season the salad with salt and pepper to taste.

Transfer the salad to a serving bowl and sprinkle paprika on top.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Serve cold and enjoy!