Hard-Boil the Eggs: Place your eggs in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer to an ice bath to cool completely, peel, and dice.

Prepare the Vegetables: Wash and prepare your fresh vegetables. Dice celery and spring onions, chop cucumber and red onion, halve or quarter cherry tomatoes, finely dice gherkins, and mince garlic cloves.

Cook the Pasta: In a large pot, bring salted water to a boil, add pasta, and cook until al dente for 8-10 minutes. Drain and rinse under cold water.

Make the Dressing: In a blender or food processor, combine cannellini beans, cottage cheese, yogurt, minced garlic, mustard, and smoked paprika. Blend until smooth.

Combine the Ingredients: In a mixing bowl, combine the dressing with cooled pasta and diced eggs. Fold in drained tuna and sweetcorn, then add cider vinegar, dill, salt, and pepper.

Add the Vegetables: Fold in prepared vegetables just before serving to maintain crunchiness.

Taste and Adjust Seasoning: Adjust seasoning to taste with additional salt or pepper as needed. Serve immediately or chill for enhanced flavor melding.