Bring a large pot of salted water to a boil over high heat. Add the black pasta and cook according to the package instructions, typically about 8-10 minutes. Just 2 minutes before the pasta is done, gently toss in the carrot ribbons to blanch them. Once cooked, drain the mixture in a colander and set aside to cool.

In a mixing bowl, combine the ground meat, breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until just combined and shape into small meatballs.

Heat olive oil in a skillet over medium heat. Add the meatballs and cook for approximately 10 minutes, turning occasionally until golden-brown and cooked through.

In a large serving bowl, gently combine the cooled pasta, carrot ribbons, and cooked meatballs. Carefully fold the ingredients together.

Sprinkle the grated Parmesan cheese evenly over the pasta salad and garnish with fresh parsley. Serve immediately.