In a mixing bowl, combine whole milk cottage cheese, mayonnaise, Dijon mustard, and red wine vinegar. Season with dried dill, garlic powder, onion powder, and black pepper. Blend until smooth and creamy, using a hand mixer or food processor for about 1-2 minutes, then set aside.

Bring a large pot of salted water to a rolling boil. Add your dry protein pasta and cook according to the package instructions for 10-12 minutes. Once cooked, drain and rinse under cold water.

In a spacious mixing bowl, add the drained albacore tuna, thawed frozen peas, white kidney beans, chopped hard-boiled eggs, and sliced scallions. Pour the creamy sauce over it and fold gently.

Gently fold the cooled pasta into the tuna salad mixture using a spatula.

Taste the salad and adjust seasonings if necessary, enhancing flavor as desired.

Transfer the salad to an airtight container and refrigerate for at least 30 minutes before serving.