In a medium mixing bowl, combine your chosen yogurt or sour cream with a pinch of salt. Whisk together until creamy and smooth.

Bring a pot of salted water to a boil and cook the short pasta according to package instructions for 8-10 minutes. Drain and rinse under cold water.

Slice the English cucumber in half lengthwise, scoop out the seeds, and thinly slice into half-moons.

Thinly slice the onion and soak in cold water for about 10 minutes to mellow its sharpness.

In a large mixing bowl, combine the cooled pasta, drained cucumber, and soaked onion slices. Add any optional herbs or veggies.

Pour the dressing over the salad ingredients and toss gently to coat.

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