Boil a large pot of salted water. Add 8 oz of dry elbow macaroni noodles and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Toss with olive oil to prevent clumping.

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

In a separate bowl, whisk together 1 cup of mayonnaise, 1/2 cup of sour cream, 2 tablespoons of sweet pickle juice, and 2 tablespoons of red wine vinegar. Add 1 tablespoon of sugar, 1 tablespoon of Dijon mustard, and season with salt, black pepper, garlic powder, and crushed red pepper. Whisk until smooth.

Add the cooled macaroni and dressing to the large bowl with diced vegetables. Gently mix until well-coated.

Cover the bowl and refrigerate for at least 1 hour to meld flavors.

Before serving, give the salad a quick stir and adjust seasoning if necessary.