Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz of dry macaroni noodles and cook for 8–10 minutes, or until al dente. Drain and rinse under cold water to halt the cooking process. Toss with olive oil to prevent clumping.

While the pasta cools, finely dice the mix-ins: sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Keep ready in a large mixing bowl.

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

In a large bowl, gently combine the cooled macaroni with the diced vegetables and creamy dressing. Use a spatula to fold together without mashing.

Cover tightly with plastic wrap or a lid and refrigerate for at least 1 hour to let flavors meld.