In a medium mixing bowl, combine yogurt or mayonnaise, lemon juice, and your choice of herbs. Whisk until smooth and creamy. Set aside for 10 minutes.

Thinly slice the onion and soak in cold water for 15 minutes. Drain thoroughly before adding to the salad.

Bring a large pot of salted water to a boil. Cook the short pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

Halve the English cucumbers lengthwise, scoop out the seeds, and slice thinly. Arrange on a paper towel to absorb excess moisture.

In a large mixing bowl, combine the cooled pasta, drained onions, sliced cucumbers, and any additional ingredients. Pour the dressing over and toss to coat.

Cover and refrigerate for at least 40 minutes before serving to enhance flavors.