Begin by bringing a large pot of salted water to a boil. Add 8 ounces of dry macaroni noodles and cook until al dente, about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Drizzle a bit of olive oil over it to prevent sticking and set aside to cool completely.

While the pasta cools, finely dice the sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs if using. Aim for uniform pieces to ensure balanced bites. Place all the diced ingredients in a large mixing bowl.

In a separate bowl, combine ¾ cup of mayonnaise, ¼ cup of sour cream, 2 tablespoons of sweet pickle juice, 1 tablespoon of red wine vinegar, and 1 tablespoon of sugar. Add in 2 teaspoons of Dijon mustard along with seasonings—¼ teaspoon each of salt, black pepper, garlic powder, and ⅛ teaspoon of crushed red pepper. Whisk until the dressing is smooth and creamy.

Once the pasta has cooled, add it to the bowl with the diced vegetables and eggs. Gently fold in the dressing, ensuring that everything is well-coated.

Cover the bowl with plastic wrap or transfer the macaroni salad to an airtight container. Refrigerate for at least 1 hour.

Before serving, give the salad a good stir. If it seems dry, feel free to add a bit more mayonnaise or pickle juice for that perfect creamy consistency.