In a small bowl, combine Greek yogurt, chopped herbs, and spices, stirring until smooth. Let this mixture meld for about 10 minutes.

Bring a large pot of salted water to a boil and add the short pasta, cooking according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water.

Slice the English cucumber in half lengthwise, scoop out the seeds, and slice thinly. Sprinkle with salt and let drain in a colander for 30 minutes.

In a large mixing bowl, combine the cooled pasta, drained cucumber slices, and rinsed onion. Optionally add other ingredients like bell peppers or olives.

Pour the dressing over the pasta and vegetable mixture, then gently toss to coat everything evenly.

Cover and chill in the refrigerator for at least 40 minutes, preferably an hour before serving.