In a small bowl, combine Greek yogurt, Dijon mustard, lemon juice, and dill or Italian herbs. Whisk until smooth and creamy. Set aside for at least 10 minutes.

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

Halve the cucumbers, scoop out the seeds, and slice into thin half-moons. Sprinkle with salt and drain in a colander for about 30 minutes.

In a large mixing bowl, combine the cooled pasta, cucumber slices, and optional ingredients like soaked onions or bell peppers. Toss gently.

Pour the creamy dressing over the pasta and veggie mixture. Toss gently to coat without crushing cucumbers.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.