Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water, then toss with 1 teaspoon olive oil to prevent sticking.
In a large bowl, combine cooled macaroni, diced sweet pickles, red pepper, celery, red onion, and eggs.
In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, red wine vinegar, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper if using.
Pour dressing over macaroni mixture and gently fold until everything is well-coated.
Cover and refrigerate for at least 1 hour (preferably longer) before serving to allow flavors to meld.
Stir again before serving and adjust seasonings if needed.
