In a food processor, combine cottage cheese, mayonnaise, Dijon mustard, red wine vinegar, garlic powder, onion powder, and dried dill. Blend until smooth and creamy, about 1-2 minutes.

Bring a large pot of salted water to a boil. Add dry protein pasta and cook according to package directions, about 7-10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, open and drain the tuna. Break into smaller pieces. Add the drained Cannellini beans and mix gently.

Rinse the frozen peas and add to the mixing bowl. Chop the hard-boiled eggs and slice the scallions, incorporating them into the mixture.

Add the cooled pasta to the bowl and pour the dressing over the mixture. Gently fold to combine until well-coated.

Taste the salad and adjust seasoning with salt, black pepper, and additional red wine vinegar if desired.

Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.