Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. While the pasta is cooking, dice the gherkins, bell pepper, celery, and red onion into uniform 1/4-inch pieces, and chop the hard-boiled eggs into 1/2-inch chunks. When the pasta is done, drain it well and rinse under cold running water until completely cooled to stop the cooking process and prevent mushiness.

In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, red wine vinegar, and sugar until smooth. Add the Dijon mustard, salt, black pepper, garlic powder, red pepper flakes, celery seed, and smoked paprika, then stir until all the spices are fully incorporated and the dressing is uniform in color.

Place the cooled macaroni in a large mixing bowl along with all the prepared vegetables and chopped eggs. Pour the dressing over the top and toss everything together thoroughly until every piece of pasta and vegetable is evenly coated. Be sure to scrape the bottom and sides of the bowl a few times so no dressing pools underneath.

Transfer the macaroni salad to a serving dish or airtight storage container and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and the dressing to cling properly. Stir once more just before serving to redistribute any dressing that has settled.