Boil salted water in a large pot. Add dry macaroni noodles and cook until they are al dente, about 8-10 minutes. Drain and rinse under cold water, then toss with a splash of olive oil.

In a large bowl, combine the cooked macaroni with diced gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Mix well.

In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper. Pour over the salad mixture and toss gently.

Cover the bowl and refrigerate for at least 1 hour before serving. Stir again and adjust seasoning if needed.