In a medium bowl, combine Greek yogurt, mayonnaise, chopped fresh herbs, salt, and pepper. Stir well until all ingredients are fully incorporated, allowing flavors to meld.

Bring a large pot of water to a rolling boil and cook your chosen short pasta until al dente, roughly 8-10 minutes. Drain and rinse with cold water.

Slice English cucumbers in half lengthwise, scoop out the seeds, and slice thinly. Sprinkle with salt and let them drain for about 30 minutes.

In a large mixing bowl, combine the cooled pasta, salted and drained cucumber slices, and any soaked red onions or desired add-ins. Toss gently.

Drizzle the prepared dressing over the salad and gently toss until well-coated. Avoid breaking the cucumbers.

Cover the salad bowl and refrigerate for at least 40 minutes before serving to allow flavors to blend beautifully.