Bring a large pot of salted water to a boil. Cook macaroni until just al dente, then drain and rinse under cold water until cooled. Toss with a drizzle of olive oil to prevent sticking.

Prepare vegetables and eggs by dicing them small and evenly.

In a mixing bowl, whisk together mayonnaise, sour cream, pickle juice, vinegar, sugar, Dijon mustard, garlic powder, red pepper flakes, salt, and black pepper. Taste and adjust seasoning.

In a large bowl, combine pasta, gherkins, bell pepper, celery, onion, and eggs. Pour dressing over and fold gently until everything is evenly coated.

Cover and refrigerate for at least 1 hour (overnight for best flavor). Stir before serving and add a splash of mayo or pickle juice if needed.