In a medium bowl, combine Greek yogurt, olive oil, lemon juice, and a pinch of salt to create a creamy dressing. Whisk until smooth and let sit for 10 minutes.

Slice the red onion thinly and place it in a small bowl filled with cold water. Let it soak for 15-20 minutes, then drain.

Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Cut the English cucumber in half lengthwise, scoop out the seeds, and slice into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, drained onions, and sliced cucumbers. Pour the creamy dressing over and toss gently until coated.

Cover the bowl and refrigerate for at least 40 minutes before serving.