In a small bowl, whisk together yogurt, vinegar, and your choice of fresh herbs until smooth and creamy. Allow it to sit for about 10 minutes.

Peel and thinly slice the onion, then place it in a bowl of cold water for at least 10 minutes. Drain and set aside.

Bring a large pot of salted water to a rolling boil, then add pasta. Cook according to package directions until al dente, then drain and rinse under cold water.

Cut the cucumbers in half lengthwise, remove the seeds using a spoon, and slice them thinly.

In a large mixing bowl, combine the cooled pasta, sliced cucumbers, and drained onions. Toss gently.

Drizzle the prepared dressing over the mixture, then toss everything together until well-coated.

Cover the salad and refrigerate for at least 30-40 minutes before serving.