Well if you want to get technical anything and everything can be frozen, 32F is only the freezing point of water which, for the most part, is in every food item available unless it had been dried out completely. If you put pasta in a freezer it will freeze, even uncooked pasta will be different than if it was room temperature.
If you want to get really really technical (which you shouldn’t) freezing is just when matter goes from a liquid state into a solid state in which case pasta is always frozen.