Start by bringing a large pot of salted water to a boil. Add 8 oz of dry macaroni noodles and cook according to the package instructions until al dente, usually about 7-9 minutes. Once cooked, drain the pasta in a colander and rinse it under cold running water until completely cooled, which will stop the cooking process. Toss the macaroni with a splash of olive oil to prevent sticking, and set it aside to cool.

While the macaroni cools, finely dice the vegetables and hard-boiled eggs. Chop ½ cup of sweet gherkins, ¾ cup of red bell pepper, ⅓ cup of celery, ⅓ cup of red onion, and 2 large hard-boiled eggs for even distribution.

In a separate large mixing bowl, combine ¾ cup of mayonnaise with ¼ cup of sour cream, 2 tablespoons of sweet pickle juice, 1 tablespoon of red wine vinegar, and 1 tablespoon of sugar. Add 2 teaspoons of Dijon mustard, ¼ teaspoon of salt, ¼ teaspoon of black pepper, ⅛ teaspoon of garlic powder, and ⅛ teaspoon of crushed red pepper. Whisk thoroughly for about 1-2 minutes until the dressing is smooth and creamy.

Once the macaroni is cool and the dressing is prepared, gently fold the macaroni into the dressing bowl. Add the diced vegetables and hard-boiled eggs, then mix everything until the macaroni is evenly coated.

Cover the combined salad with plastic wrap or transfer it to an airtight container. Refrigerate the macaroni salad for at least one hour before serving.