Soak the sliced onion in a bowl of cold water for about 10-15 minutes to mellow its flavor.

Cook the pasta in a large pot of salted water according to package directions, typically around 8-10 minutes until al dente. Drain and rinse under cold water.

Drain the cucumber slices in a colander for about 30 minutes to reduce excess moisture.

In a large bowl, combine the cooled pasta, drained cucumbers, and softened onion. Add any desired extra veggies.

Whisk together the yogurt, mayonnaise, and lemon juice. Pour the dressing over the salad and toss gently until evenly coated.

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