In a small bowl, combine Greek yogurt, sour cream (if using), and a pinch of salt and pepper. Stir until smooth.

Thinly slice the English cucumber and place them in a colander, sprinkling with salt. Let drain for about 30 minutes.

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

In a large mixing bowl, combine cooled pasta, drained cucumber, and thinly sliced onion. Add additional vegetables or proteins if desired.

Pour the dressing over the pasta mixture and gently fold until evenly coated.

Cover and refrigerate for a minimum of 40 minutes before serving.