Begin by bringing a large pot of salted water to a roaring boil. Add the dry macaroni noodles, cooking them according to package instructions until al dente, usually about 7-9 minutes.

Once cooked, drain the pasta thoroughly and quickly rinse it under cold water to stop the cooking process. To prevent sticking, toss the cooled noodles with a splash of olive oil.

While the pasta cools, finely dice the red bell pepper, celery, and red onion, aiming for uniform pieces. Chop the hard-boiled eggs into small, bite-sized pieces.

In a medium bowl, whisk together the mayonnaise and sour cream until smooth. Add the sweet pickle juice, red wine vinegar, and a sprinkle of sugar for balance. Season with salt, black pepper, garlic powder, and crushed red pepper, stirring well.

In a large mixing bowl, gently fold the cooled macaroni, diced vegetables, and dressing together.

Cover with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least 1 hour.