Begin by bringing a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook until al dente, about 7-9 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down completely. Toss with olive oil to prevent sticking.

While the pasta cools, finely dice the vegetables and eggs: sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs for even distribution of flavors.

In a mixing bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper until smooth.

In a large bowl, mix the cooled macaroni with the diced sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Gently fold in the prepared dressing.

Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour before serving to allow flavors to meld.