Begin by bringing a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook according to package instructions until tender yet firm to the bite, about 7–8 minutes. Drain and rinse under cold water until cooled. Drizzle with olive oil and toss to prevent sticking.

While the pasta cools, prepare the mix-ins. Dice the sweet gherkins, red bell pepper, celery, and red onion into small, even pieces. If using hard-boiled eggs, finely chop them as well.

In a separate bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, and red wine vinegar until smooth. Add sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper. Adjust seasoning as needed.

In a large mixing bowl, combine the cooled macaroni, diced vegetables, and creamy dressing. Gently fold until every piece of macaroni is coated.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld together.