In a medium bowl, combine Greek yogurt, mayonnaise, minced garlic, and freshly chopped herbs. Mix well until smooth and creamy, allowing the dressing to sit at room temperature for about 10 minutes.

While the dressing is resting, slice the onion thinly and soak it in cold water for 10-15 minutes. Drain and pat dry before adding to the salad.

Bring a large pot of salted water to a boil, add the pasta, and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

Halve the English cucumbers lengthwise, scoop out the seeds, and slice them thinly. Sprinkle with salt and let them drain for about 30 minutes.

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

Pour the dressing over the pasta and vegetables, gently tossing to coat every piece in the dressing.

Cover and refrigerate for at least 40 minutes before serving to allow the flavors to blend together.