In a small bowl, combine mayonnaise and yogurt to create a creamy dressing. Whisk together until smooth and let sit for 5 minutes.

Slice the red onion thinly and soak in cold water for 10–15 minutes, then drain.

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

Halve the cucumbers lengthwise, scoop out seeds, and cut into thin slices.

In a large mixing bowl, combine cooled pasta, drained red onions, and cucumber slices. Add optional add-ins if desired.

Pour the creamy dressing over the salad and toss until fully coated.

Cover and chill in the fridge for at least 40 minutes before serving.