Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz of dry macaroni noodles and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While macaroni cools, prep your mix-ins: finely dice sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Set aside.

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

In a large bowl, fold together macaroni, diced vegetables, and dressing until evenly coated. Adjust seasoning as needed.

Cover the salad and chill in the refrigerator for at least 1 hour to allow flavors to meld.