In a large pot, bring salted water to a rolling boil. Add your small pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a separate pot, bring water to a boil and gently add your eggs. Cover and reduce to a simmer for about 10 minutes. Transfer to an ice bath for 5 minutes, then peel and chop the whites, set aside the yolks.

In a bowl with the chopped egg yolks, add mayonnaise, mustard, vinegar, minced garlic, salt, and pepper. Mash and mix until smooth and creamy.

Transfer the cooled pasta into a large mixing bowl. Pour the dressing over the pasta and gently stir until well-coated.

Add the chopped egg whites, diced red onions, and sliced green onions to the pasta mixture. Fold these ingredients into the salad evenly.

Cover the bowl and refrigerate for at least 2 hours to let the flavors meld. Chill overnight for the best taste.