Bring a large pot of salted water to a rolling boil. Add the vegetable pasta and cook per package instructions (8-10 minutes) until al dente.

Add chopped carrots to the boiling water three minutes after the pasta starts cooking. Cook until tender but crisp, then remove from heat.

While pasta and carrots cook, chop half the cucumber into small dice; carve the other half into jack-o'-lantern shapes for garnish.

In a large bowl, combine diced cucumber, halved cherry tomatoes, chopped basil, parsley, and drained mozzarella. Toss gently.

Drain pasta and carrots, rinse under cold water. This stops cooking.

Add cooled pasta and carrots to the bowl with veggies. Drizzle with balsamic vinegar and olive oil, then sprinkle granulated garlic. Toss to coat.

Garnish with carved cucumber jack-o'-lanterns and serve cold or at room temperature.