 What's really interesting about how we taste food is it's temperature dependent, right? So if you're tasting a hot soup, it's going to be more flavorful to you than tasting a cold soup just if they're the exact same soup. And the reason there is the aroma is so much richer when it's warmer. When you're working with a pasta salad that's going to be served cold, you really need to amp up all of those flavors in order for it to taste right.