Bring a large pot of salted water to boil. Add ditalini pasta and cook according to package directions, about 8-10 minutes until al dente. Drain, rinse under cold water, and set aside.

In a large mixing bowl, combine the cooked pasta, coleslaw mix, sweet onion, celery, cucumbers, green pepper, water chestnuts, and sliced hard-boiled eggs. Toss gently until mixed.

In another bowl, whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, and pepper until smooth and creamy. Adjust seasoning if necessary.

Pour the dressing over the pasta and vegetable mixture. Toss gently using a spatula until evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate for 4-6 hours or overnight for better flavor.