In a medium bowl, mix yogurt or sour cream with herbs and a pinch of salt. Stir until well combined and set aside for 10 minutes.

Bring salted water to a boil and cook the short pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Slice the cucumber in half lengthwise, scoop out the seeds, and cut into thin half-moons. Set aside on a towel to absorb moisture.

Chop the onion into thin slices and soak in cold water for 10 minutes. Drain and pat dry.

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

Pour the dressing over the pasta and vegetable mixture, tossing until everything is coated.

Cover and chill in the refrigerator for at least 30 minutes before serving.