In a small mixing bowl, combine yogurt, mayonnaise, lemon juice, dill, salt, and pepper. Whisk until smooth and let sit for about 10 minutes.

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.

Slice the English cucumber in half lengthwise and scoop out the seeds if using regular cucumbers. Thinly slice into half-moons.

Thinly slice the red onion and soak it in cold water for 10 minutes before draining and patting dry.

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

Pour the prepared dressing over the salad and toss gently to coat.

Cover the bowl and refrigerate for at least 30 minutes before serving.

Stir the salad before serving and enjoy cold.