In a small bowl, combine yogurt or mayo with a pinch of salt and freshly cracked pepper. Mix until smooth and creamy. Set aside for about 10 minutes.

Bring a pot of salted water to a boil and add your chosen short pasta, cooking according to package instructions until al dente, typically around 8–10 minutes. Once cooked, drain the pasta and rinse under cold water.

Cut the English cucumber in half lengthwise, scoop out the seeds, and slice it thinly.

Thinly slice the red onion and place it into a bowl of cold water for about 10 minutes, then drain and pat dry.

In a large mixing bowl, combine the drained pasta, cucumber slices, and red onion. Toss gently to mix.

Pour the creamy dressing over the pasta and vegetable mixture, then gently toss until evenly coated.

Cover and refrigerate the salad for at least 30 minutes to allow flavors to develop.