Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until it is al dente. Once cooked, drain the pasta thoroughly using a colander. Rinse the pasta with cold water until it is completely cool to stop the cooking process and prevent it from sticking. Transfer the cooled pasta to a large mixing bowl.

While the pasta is cooking, prepare your fresh ingredients. Peel the English cucumber, and if desired, scoop out the seeds before dicing it into small, bite-sized pieces. Finely dice the small red onion. Finely chop the fresh dill. Add the diced cucumber, red onion, and chopped dill to the large mixing bowl with the cooled pasta.

In a separate medium-sized bowl, combine all the dressing ingredients: plain Greek yogurt, mayonnaise, white vinegar, fresh lemon juice, garlic powder, salt, and black pepper. Whisk vigorously until the mixture is completely smooth and all ingredients are well incorporated.

Pour the creamy dill dressing over the pasta, cucumbers, red onion, and dill in the large mixing bowl. Using a spatula or large spoon, toss gently but thoroughly until all the pasta and vegetables are evenly coated with the dressing.

Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 30 minutes, or preferably 1-2 hours. This chilling time allows the flavors to meld together beautifully and the pasta to absorb some of the delicious dressing. Give the salad a good stir just before serving to ensure the dressing is evenly distributed.