Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

Drain the pasta and immediately rinse under cold water to stop the cooking and remove starches. Set aside to drain completely.

Grate half of the English cucumber. Place the grated cucumber in a clean towel and squeeze out as much water as possible.

Slice the remaining half of the cucumber into half-moons and finely dice the red onion. Place in a large serving bowl.

In a medium bowl, whisk together the Greek yogurt, squeezed grated cucumber, minced garlic, olive oil, lemon juice, red wine vinegar, dill, parsley, salt, and pepper until smooth.

Add the cooled pasta to the serving bowl with the sliced veggies. Pour the tzatziki dressing over the top and gently toss until everything is evenly coated.

Chill in the refrigerator for at least 1 hour before serving to let flavors meld. Toss again before serving.