Bring a large pot of salted water to a boil, add macaroni, and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

Finely dice sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs.

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

In a large mixing bowl, combine cooled macaroni, diced vegetables, and hard-boiled eggs, then fold in the dressing until evenly coated.

Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.