In a medium bowl, combine yogurt, lemon juice, and chopped fresh dill or parsley. Whisk until smooth and set aside.

Slice onion thinly and soak in cold water for about 15 minutes, then drain and pat dry.

Bring a pot of salted water to a boil, cook gluten-free pasta for 8-10 minutes until al dente, then rinse under cold water.

Slice the English cucumber in half and scoop out the seeds, then slice into thin pieces and sprinkle with salt.

Combine cooled pasta, drained onions, and salted cucumber slices in a large bowl. Optional ingredients can be added now.

Pour the dressing over the combined ingredients and gently toss until all pieces are coated.

Cover and refrigerate for at least 30 minutes to chill and meld flavors.