In a mixing bowl, combine Greek yogurt (or mayonnaise), lemon juice, and a pinch of salt. Whisk until smooth and creamy.

Thinly slice the red onion and place the slices in a small bowl of cold water for 15 minutes to mellow the sharpness.

Bring a large pot of salted water to a boil over medium-high heat. Add short pasta and cook for 8-10 minutes until al dente, then drain and rinse under cold water.

Prepare the cucumbers by cutting them in half lengthwise, scooping out the seeds, and slicing them into thin half-moons. Sprinkle with salt and let sit for 30 minutes.

In a large bowl, combine the cooled pasta, drained cucumber slices, and soaked red onions. Stir gently to mix.

Pour the dressing over the salad mixture and toss until well-coated.

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