Prepare the dressing by combining Greek yogurt or mayonnaise with freshly squeezed lemon juice and dill or Italian seasoning in a small bowl. Stir until smooth and set aside for at least 10 minutes.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 9 to 12 minutes. Drain and rinse under cold water.

Slice the English cucumber in half lengthwise, scoop out the seeds, and cut it into thin slices. Sprinkle lightly with salt and let drain for about 30 minutes.

In a large mixing bowl, combine the cooled pasta, drained cucumber slices, and rinsed onions. Optionally, add bell peppers or cherry tomatoes.

Pour the creamy dressing over the pasta and vegetable mixture. Toss until all ingredients are evenly coated.

Cover the bowl and chill in the refrigerator for at least 40 minutes before serving.