In a large pot with well-salted water, oil macaroni to al dente - so it has a bit of bite to it. Drain and let cool until it is no longer steaming.

Chop and dice gherkins, bell peppers, onion, and celery and add to drained, slightly cooled pasta in a large bowl. Stir in frozen peas to cool pasta.

In a medium-sized bowl, whisk together mayonnaise, dijon, pickle juice, sugar, red wine vinegar, salt, pepper, garlic powder, sour cream or yogurt until well blended.

When pasta has cooled after being mixed with peas, toss in dressing. Chop and stir in boiled eggs at the very end.

Wrap bowl tightly with plastic wrap and refrigerate to cool for at least 30 minutes.

When serving, it is very important to keep this salad from getting hot - it must remain cool to prevent food-borne illness with the egg and mayonnaise. Keep your boil packed in ice in a shady spot if you're bringing to a BBQ or cookout until serving.