Cook the pasta by boiling salted water. Add macaroni noodles and cook until al dente, about 7–8 minutes. Drain and rinse under cold water, then toss with olive oil.

Dice sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs into uniform pieces.

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 vegetables and hard-boiled eggs. Fold in the dressing until well-coated.

Cover and refrigerate for at least 1 hour to enhance flavors. Stir before serving, adjusting seasoning if necessary.