Cook macaroni pasta in a large pot of boiling water until al dente. Drain, rinse with cold water, and set aside.

Meanwhile, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil. Cover, remove from heat, and let stand for 20 minutes. Transfer eggs to an ice water bath. Peel and chop when cool enough to handle.

Whisk mayonnaise, sour cream, mustard, sweet pickle juice, and celery seed together in a medium bowl. Season with salt and black pepper.

Combine macaroni, celery, onion, olives, sweet pickles, carrots, green bell pepper, and eggs in a large bowl. Stir in dressing until evenly coated. Cover and refrigerate until chilled before serving.