Hard-boil the eggs: Place them in a pot of cold water, bring to a boil, and let them sit for about 10 minutes. Afterward, cool them in an ice bath for perfect peeling.

Prep the veggies: Dice the celery, spring onions, red onion, cucumber, halve the cherry tomatoes, and mince the garlic. Keep everything organized in bowls for easier mixing.

Boil pasta: In a large pot of salted boiling water, cook the pasta until al dente, following package instructions (usually 8-10 minutes). Drain and rinse under cold water to stop cooking.

In a food processor or blender, combine the cannellini beans, cottage cheese, yogurt, minced garlic, mustard, and smoked paprika. Blend until you achieve a smooth, creamy consistency.

In a large bowl, toss the cooked pasta with the creamy dressing, then fold in the diced eggs, tuna, sweetcorn, cider vinegar, and dill.

Fold in all your prepared vegetables: gherkins, spring onions, celery, cherry tomatoes, cucumber, and red onion. Gently stir to distribute the veggies and taste to adjust the seasoning as needed.