Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni noodles and cook until al dente, about 8-10 minutes. Drain and rinse under cold water, then toss lightly with olive oil.

Prep the Vegetables: Finely dice sweet gherkins, red bell pepper, celery, and red onion for even distribution throughout the salad.

Make the Dressing: Whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, garlic powder, crushed red pepper, salt, and black pepper until creamy.

Combine Ingredients: In a large bowl, combine the cooled macaroni, diced vegetables, and hard-boiled eggs. Pour dressing over and fold gently to combine.

Chill: Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld before serving.