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

Halve cucumbers lengthwise, scoop out seeds, slice thinly, sprinkle with salt, and drain in a colander for 30 minutes to remove excess moisture.

Slice red onion into thin rings, soak in cold water for 10 minutes, then drain well before adding to salad.

In a mixing bowl, combine cooled pasta, drained cucumber slices, and soaked onions. Toss gently with a fork to combine.

Prepare dressing by whisking together yogurt or mayonnaise, salt, and black pepper. Pour over the salad and toss until evenly coated.

Cover salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.