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

Prep the Vegetables: Finely dice sweet gherkins, red bell pepper, celery, and red onion. If using, chop hard-boiled eggs.

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

Combine Ingredients: In a large bowl, mix cooled macaroni with diced vegetables and the dressing until well-coated.

Chill Before Serving: Cover the salad and chill in the refrigerator for at least 1 hour before serving.