In a food processor, combine cottage cheese, mayonnaise, Dijon mustard, and red wine vinegar. Add dill, garlic powder, onion powder, and black pepper. Blend until smooth.

Bring a large pot of salted water to a boil. Cook protein pasta according to package instructions, approximately 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, add drained tuna, cannellini beans, and thawed peas. Chop up hard-boiled eggs and slice scallions, adding them to the bowl. Pour in the dressing and mix well.

Gently fold in the cooled pasta, mixing carefully to keep pasta and eggs intact.

Taste and adjust seasoning with salt, pepper, or additional vinegar if needed.

Serve immediately or store in an airtight container in the refrigerator for up to three days.