Boil a large pot of salted water and cook macaroni noodles for 8-10 minutes until al dente. Drain, rinse, and drizzle with olive oil.

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

Whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, and seasonings to create a smooth dressing.

Fold cooled macaroni noodles into the dressing, then add diced vegetables and hard-boiled eggs, ensuring everything is well coated.

Cover the salad and refrigerate for at least 1 hour to allow flavors to meld before serving.