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Honestly, it is diet/food industry noise. The energy spent on cooking and then eating cold or reheated pasta to have a possible lower glycemic effect could be better spent on making good food choices in the first place.
It sounds like there might be some advantages to the pasta that you've already batch cooked for prepping meals for the week, but meal prepping and portion controlling your food in the first place is way more beneficial to your diet and fat loss than how you've cooked the pasta.
Also I hate cold pasta, either by itself or in salad, I would rather remove it entirely, therefore solving the problem of the carbs in a salad.
Acliff
Anyone else doing the part cooking of pasta?
https://www.bbc.co.uk/news/magazine-29629761
EDIT: this is the science behind the pasta https://www.healthyfood.com/advice/how-reheating-pasta-and-other-carbs-can-make-them-healthier/