Bring a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook until al dente, about 7–8 minutes. Once cooked, drain the pasta in a colander and immediately rinse under cold running water to halt the cooking process. Toss the cooled macaroni with a drizzle of olive oil to prevent clumping and set aside.

While the pasta cooks, wash and finely dice the vegetables and hard-boiled eggs. Chop sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs into small uniform pieces.

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

In a large serving bowl, combine the cooked macaroni, diced gherkins, red bell pepper, celery, red onion, and eggs. Gently fold in the prepared dressing.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving.