In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, and your choice of herbs until smooth and creamy.

Bring a large pot of salted water to a boil. Add rotini or penne and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

Thinly slice the cucumbers and sprinkle with salt. Allow to drain in a colander for about 30 minutes.

In a large mixing bowl, combine the drained pasta, cucumber slices, and chopped onion. Add optional cherry tomatoes and bell peppers, if using.

Pour the creamy dressing over the mixture and gently toss until everything is well coated.

Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes.