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

Bring a large pot of salted water to a boil, then add the dry protein pasta. Cook according to package instructions until al dente. Drain and rinse under cold water.

In a large mixing bowl, add the drained albacore tuna, frozen peas, cannellini beans, chopped hard-boiled eggs, and scallions. Pour in the creamy sauce and mix well.

Add the cooled pasta to the bowl and gently stir until combined, ensuring all components are cohesive.

Taste your Tuna Pasta Salad and adjust seasoning if needed. Enjoy immediately or chill for later.