Cook the according to the package directions until it's al dente. Drain and let the pasta cool.
While the pasta is cooling, slice the cucumber in half lengthwise and then dice it into thin slices. Slice ½ of a red onion into thin slices as well. Set these aside.
In a small bowl, mix the full fat plain greek yogurt along with the white wine vinegar, fresh dill, salt and pepper. Mix until fully combined. Taste and adjust seasoning if needed.
In a large bowl, add the cooled rigatoni pasta. Top with the fresh sliced cucumber and red onion and all of the dressing. Mix gently to combine.
Place in the refrigerator for 20-30 minutes to let the pasta salad cool off and for the flavors to meld together.
When serving, if desired, add a large handful of dill on top for garnish and an extra pop of flavor! Enjoy!