1. 1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Once cooked, drain the pasta and rinse with cold water to stop the cooking process and cool it down. Set aside.

2. 2. Prepare the salmon for grilling: Pat the salmon fillets dry with paper towels. Drizzle with olive oil and season generously with salt and freshly ground black pepper on both sides.

3. 3. Grill the salmon: Preheat your grill or grill pan to medium-high heat. Place the salmon fillets, skin-side down if applicable, on the hot grill. Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145 F (63 C). Once cooked, remove from the grill and let it rest for a few minutes before flaking into large pieces.

4. 4. Make the Greek yogurt dill sauce: In a medium bowl, combine the Greek yogurt, fresh lemon juice, Dijon mustard, and minced garlic (if using). Stir well until smooth. Add the chopped fresh dill and mix thoroughly. Taste and adjust seasoning with salt and pepper as needed.

5. 5. Assemble the cucumber salad: In a large mixing bowl, combine the diced cucumber and thinly sliced red onion.

6. 6. Combine and serve: Add the cooled, drained pasta to the bowl with the cucumber and red onion. Pour the Greek yogurt dill sauce over the pasta and vegetables. Gently toss everything together until the pasta and vegetables are evenly coated. Finally, gently fold in the flaked grilled salmon. Serve immediately, garnished with extra fresh dill if desired.