Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain, rinse with cold water, and toss with olive oil to prevent sticking.

Finely dice sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Place in a mixing bowl.

In a separate bowl, combine mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper. Whisk until creamy.

In a large bowl, add cooled macaroni to the diced ingredients. Pour dressing over and gently fold until coated.

Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir before serving and adjust consistency with mayonnaise or pickle juice if necessary.