Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta and rinse it under cold water to stop the cooking process. Let it cool completely and ensure there’s no excess water.

While the pasta cools, prepare the dressing. In a medium bowl, whisk together the yogurt, mayonnaise, sour cream, lemon juice, lemon zest, minced garlic, salt, black pepper, and sugar until smooth and creamy.

Slice the cucumbers thinly. If they are very watery, lightly pat them dry with a paper towel to prevent the salad from becoming watery later.

In a large mixing bowl, combine the cooled pasta, sliced cucumbers, chopped red onion, dill, and chives.

Pour the creamy dressing over the mixture and gently toss until everything is evenly coated.

Taste and adjust seasoning if needed—add a pinch more salt, pepper, or lemon juice depending on your preference.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.

Give it a gentle stir before serving and garnish with extra fresh herbs if desired.