Begin by bringing a large pot of salted water to a rolling boil. Add your short pasta of choice and cook until al dente according to package instructions, usually about 8-10 minutes. Drain and rinse under cold water.

Wash and slice each cucumber in half lengthwise, scoop out the seeds, and cut into bite-sized pieces. Sprinkle with salt and let drain for about 10 minutes.

Thinly slice the onion and soak in cold water for about 10 minutes. Drain and pat dry.

In a large mixing bowl, combine cooled pasta, drained cucumber pieces, and soaked onion. Toss gently to evenly distribute.

In a small bowl, whisk together yogurt or mayonnaise with chopped herbs, salt, and pepper until creamy. Pour over pasta salad and toss until coated.

Cover and refrigerate for at least 30 minutes before serving. Stir gently before serving.