Begin by bringing a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook until al dente, about 8-10 minutes. Once done, drain the pasta and rinse it under cold water. Toss with a splash of olive oil to prevent sticking, then set aside to cool completely.

Finely dice the red bell pepper, celery, and red onion into small pieces. If using hard-boiled eggs, chop them into small chunks.

In a medium bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, and Dijon mustard. Season with salt, black pepper, garlic powder, and crushed red pepper.

In your large bowl with the cooled macaroni, gently fold in the diced vegetables and chopped eggs. Pour the creamy dressing over and mix gently until well coated.

Cover the salad with plastic wrap and refrigerate for at least one hour. Stir before serving and adjust consistency with more mayonnaise or pickle juice if needed.