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, about 1-2 minutes.

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

While the pasta cools, drain the tuna and chop the hard-boiled eggs and scallions. Rinse the cannellini beans and thaw the peas.

In a large mixing bowl, add the tuna, peas, beans, chopped eggs, and scallions. Pour the dressing over and stir gently.

Gently fold in the cooled pasta. Adjust seasoning as needed.

Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes before serving.