Bring a large pot of salted water to a rolling boil over high heat. Add the vegetable pasta and cook according to package instructions (7-10 minutes). Stir occasionally to prevent sticking. Pasta is ready when al dente.

After 3 minutes of cooking the pasta, carefully add the chopped carrots to the boiling pot. This will allow the carrots to soften while the pasta finishes cooking. Strain the pasta and carrots together after they finish cooking.

While the pasta and carrots are cooking, chop half of the English cucumber into small pieces and carve spooky faces from the remaining half. Halve the cherry tomatoes and set aside.

In a large bowl, combine the diced cucumber, halved tomatoes, chopped basil, parsley, and mozzarella pearls. Stir gently to ensure even distribution of ingredients.

Once cooked, drain the pasta and carrots and rinse under cold water to cool them down. This preserves the texture.

Add the cooled pasta and carrots to the mixing bowl with other ingredients. Drizzle in balsamic vinegar and olive oil, sprinkle granulated garlic, and season with salt and pepper. Toss gently to coat.

Let the salad sit for a few minutes before serving, garnished with carved cucumber faces for a festive touch.