Bring a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook for 8-10 minutes until al dente. Drain and rinse under cold water. Drizzle a little olive oil over the pasta to prevent sticking.

Finely dice the sweet gherkins, red bell pepper, celery, and red onion. If using hard-boiled eggs, chop them into uniform pieces.

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

In a large bowl, gently fold the cooled macaroni noodles with the diced vegetables and eggs. Pour the dressing over and stir gently to coat evenly.

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