Bring a large pot of salted water to a boil. Add dry macaroni noodles and cook for 8-10 minutes until al dente. Drain, rinse under cold water, and drizzle with olive oil.

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

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

Gently fold in the cooled macaroni noodles and dressing with the diced mix-ins in the large bowl.

Cover and chill in the refrigerator for at least 1 hour before serving.