In a small food processor, blend together cottage cheese, mayonnaise, Dijon mustard, and red wine vinegar. Add dill, garlic powder, onion powder, and black pepper. Process until smooth and creamy, then transfer to a mixing bowl.

Boil a large pot of salted water and add the dry protein pasta. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool.

To the bowl with dressing, add drained albacore tuna, thawed peas, drained cannellini beans, and chopped hard-boiled eggs. Add sliced scallions and mix gently until well coated.

Once the pasta has cooled, add it to the tuna salad mixture. Gently fold until combined without breaking pasta.

Taste and adjust seasoning if needed. Let the salad chill in the refrigerator for about 30 minutes before serving for the flavors to meld.