Boil dry macaroni noodles in salted water for 8-10 minutes until al dente; drain and cool under cold running water.

Toss the cooled macaroni with a drizzle of olive oil to prevent sticking.

Finely dice sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs.

Whisk together mayonnaise, sour cream, pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper in a mixing bowl until creamy.

Combine the macaroni, chopped vegetables, and dressing in a large bowl; mix gently until everything is well-coated.

Cover and refrigerate for at least 1 hour before serving.