Begin by bringing a large pot of salted water to a rolling boil. Add the macaroni noodles and cook for 8–10 minutes, or until al dente. Drain and rinse under cold water.

While the pasta cools, finely dice the vegetables and gather them in a large mixing bowl.

In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper until smooth.

Add the cooled pasta to the bowl of diced vegetables and pour the dressing over everything. Gently fold until all ingredients are well coated.

Cover with plastic wrap and refrigerate for at least one hour before serving.