Begin by boiling 8 oz of dry macaroni noodles in a large pot of salted water for about 8-10 minutes, or until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down. Drizzle a little olive oil over the macaroni, tossing gently to prevent sticking, and set aside to cool completely.

As your pasta cools, finely dice the sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Aim for small, uniform pieces to ensure a balanced bite.

In a separate mixing bowl, whisk together the creamy base: combine ¾ cup mayonnaise, ¼ cup sour cream, 2 tbsp sweet pickle juice, 1 tbsp red wine vinegar, and 1 tbsp sugar. Add 2 tsp Dijon mustard, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp garlic powder, and ⅛ tsp crushed red pepper. Mix until smooth and well-blended.

In a large mixing bowl, combine the cooled macaroni with all the diced mix-ins. Pour the creamy dressing over the top and gently fold everything together until evenly coated.

Cover your macaroni salad bowl with plastic wrap and refrigerate for at least 1 hour before serving. Just before serving, give it a good stir and adjust the consistency with additional mayo or pickle juice if necessary.