Boil water in a pot and cook the pasta according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add cherry tomatoes and cook for 3-4 minutes until they start to soften.

Stir in spinach and cooked pasta. Toss to combine and season with salt and pepper. Remove from heat and sprinkle with Parmesan cheese.

In a large bowl, combine mixed greens, cucumber, and red onion.

In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle over the salad and toss to coat.