Salt the cucumber first: Slice the cucumber into thin half-moons — about 5mm thick. Toss with 1 teaspoon salt in a colander set over a bowl. Leave for 10 minutes. You'll see tiny beads of water form on the surface, and the cucumber will turn a deeper, brighter green as the salt draws out excess moisture.

Boil the pasta: Fill a large pot with water, bring to a rolling boil (big, energetic bubbles that don't stop when you stir), and add a generous tablespoon of salt. Tip in the pasta and cook according to package directions until al dente — the centre should still have a tiny white speck when you bite into a piece. Drain in the colander and rinse with cold water until the pasta feels cool to the touch, about 30 seconds of rinsing.

Make the dressing: In a large mixing bowl, whisk together the Greek yoghurt, mayonnaise, lemon juice, white wine vinegar, minced garlic, and a good pinch of black pepper. The dressing should be pale, creamy, and smooth, with a slight tanginess from the vinegar that you can smell as you whisk.

Combine everything: Add the cooled pasta to the dressing. Gently squeeze the salted cucumber slices in your hands — you'll feel the excess water release, and the cucumber will be noticeably softer and less watery. Add the cucumber, chopped dill, and sliced spring onions to the bowl. Fold everything together with a large spoon until every piece of pasta is coated in creamy, herby dressing. The salad should look glossy and speckled with green.

Rest and serve: Cover the bowl and pop it in the fridge for at least 15 minutes. During this rest, the flavours meld together — the dill becomes more fragrant, the garlic softens, and the pasta absorbs some of the dressing. When you pull it out, give it a good stir and taste. Adjust salt and pepper if needed.