Boil the Pasta: Bring a large pot of salted water to a boil, add vegetable pasta, and cook until al dente.

Add the Carrots: Three minutes into cooking, add chopped carrots and then drain and rinse under cold water.

Chop and Prepare the Cucumbers: Dice half of the cucumber and carve faces on the other half for garnish.

Combine the Fresh Ingredients: In a bowl, mix diced cucumber, halved cherry tomatoes, basil, parsley, and mozzarella.

Mix in the Pasta and Carrots: Once cool, add pasta and carrots to the bowl and fold gently to combine.

Dress the Salad: Add balsamic vinegar, olive oil, granulated garlic; toss until evenly coated.

Garnish and Serve: Top with carved cucumber faces and serve either immediately or chilled.