Bring a pot of water to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain, and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.