Boil the Pasta: Fill a large pot with water, adding a generous pinch of salt, and bring to a rolling boil. Add the vegetable pasta and cook according to package instructions, usually about 7–10 minutes, until al dente.

Add the Carrots: Three minutes into the pasta cooking time, carefully add the chopped carrots to the pot. Cook together for about 4–5 minutes to blend flavors.

Prepare the Cucumber: Dice half of the English cucumber for the salad and set aside. Carve faces into the other half for garnishes.

Mix in the Fresh Ingredients: In a large bowl, combine diced cucumber, halved cherry tomatoes, chopped basil, parsley, and drained mozzarella pearls. Toss gently.

Drain and Cool the Pasta: Drain the pasta and carrots, then rinse under cold water to halt the cooking process.

Combine Everything Together: Transfer the cooled pasta and carrots into the bowl with the vegetable mixture. Drizzle balsamic vinegar and olive oil, sprinkle garlic, and toss everything together.

Garnish and Serve: Artistically arrange the carved cucumber faces on top of the salad and serve it chilled or at room temperature.