In a medium bowl, combine your yogurt or sour cream, freshly squeezed lemon juice, chopped fresh herbs, and a pinch of salt. Whisk until smooth and creamy. Let sit for 10 minutes.

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

While the pasta cools, slice the English cucumber in half lengthwise and scoop out seeds. Slice into thin half-moons. If desired, sprinkle with salt and let sit for 10 minutes.

In a large mixing bowl, combine the cooled pasta, sliced cucumbers, and thinly sliced red onion. Toss gently to mix.

Pour the dressing over the salad ingredients and toss gently until well-coated. Adjust seasoning with more salt or lemon juice if needed.

Cover or transfer to an airtight container and chill for at least 30 minutes before serving. For the best crunch, add cucumbers just before serving.