In a mixing bowl, combine yogurt or mayonnaise with salt and pepper, whisking until smooth. Add herbs or lemon juice if desired.

Slice the red onion and soak in cold water for about 10 minutes.

Boil salted water and cook short pasta according to package instructions until al dente. Drain and rinse under cold water.

Slice the English cucumber in half lengthwise, scoop out seeds, and cut into thin half-moons.

In a large bowl, combine the cooled pasta, drained onions, and cucumber slices. Mix gently to combine.

Pour dressing over the salad and toss until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes before serving.