Cook the Pasta. Fill a large pot of salted water and bring it to a boil. Add pasta and cook until al dente, following package directions. Drain and rinse with cold water, and set aside while you prep the rest.

Boil and Chop the Eggs. In a large pot add 2 inches of water and your eggs. Bring to a boil and simmer for 10–12 minutes. Then immediately transfer the eggs to an ice bath or cold running water. Once cooled, peel and chop them.

Mix the Dressing. In a medium bowl combine mayonnaise, Miracle Whip, granulated sugar, dry mustard, lemon juice, and paprika. Whisk until smooth and creamy.

Combine the Salad. Grab a large mixing bowl and add the cooled pasta, chopped eggs, diced cheese, julienned carrots, peas, tomatoes, and bell peppers. Pour the dressing over the pasta mixture and stir everything together until well coated.

Chill and Serve. Scoop the salad into a large serving bowl, cover, and refrigerate for at least an hour. Chilling allows the flavors to blend and the texture to set. Serve cold for the best taste and texture.