Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz of dry macaroni noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water until cool. Toss the macaroni with a splash of olive oil to prevent sticking.

While the pasta is cooling, finely dice ½ cup of sweet gherkins, ¾ cup of red bell pepper, ⅓ cup of celery, ⅓ cup of red onion, and peel and finely dice two large hard-boiled eggs.

In a medium bowl, whisk together ¾ cup of mayonnaise, ¼ cup of sour cream, 2 tablespoons of sweet pickle juice, and 1 tablespoon of red wine vinegar. Add 1 tablespoon of sugar, 2 teaspoons of Dijon mustard, and season with salt and black pepper, garlic powder, and crushed red pepper. Blend until smooth, adjusting the seasoning to achieve a slightly tangy, creamy dressing.

In a large mixing bowl, gently fold the cooled macaroni with the prepared mix-ins: gherkins, peppers, celery, onions, and diced eggs. Carefully pour the freshly made dressing over the salad and toss gently until every ingredient is coated.

Cover the macaroni salad with plastic wrap or transfer it to an airtight container, and refrigerate for at least 1 hour. After the chilling period, give it a gentle stir before serving, and consider adding a touch more mayo or pickle juice for extra moisture if needed.