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

Finely dice the sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs if using. Aim for uniform pieces for even flavor distribution.

In a mixing bowl, whisk together mayonnaise, sour cream, sweet pickle juice, and red wine vinegar until smooth. Add sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper.

In a large serving bowl, combine the cooled macaroni with the diced vegetables and dressing. Mix until everything is well-coated.

Cover and refrigerate for at least 1 hour to meld the flavors. Stir well before serving.