In a blender, add the whole milk cottage cheese, mayonnaise, Dijon mustard, and red wine vinegar. Sprinkle in dried dill, garlic powder, onion powder, and black pepper. Blend until smooth and creamy, then set aside.

Bring a large pot of salted water to a boil over medium-high heat. Add the dry protein pasta and cook according to package directions, typically around 8-10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water.

In a large mixing bowl, combine the drained tuna and Cannellini beans. Fold in the thawed frozen peas, chopped hard-boiled eggs, and sliced scallions.

Pour the creamy dressing over the salad ingredients. Gently stir to combine, ensuring each ingredient is coated in the dressing.

Fold the cooled pasta into the salad mixture until evenly distributed. Adjust seasoning with salt and red wine vinegar to taste.

Transfer the salad into serving dishes. Cover and refrigerate for at least 30 minutes to allow flavors to meld together. Serve chilled.