Cook pasta in a large pot of boiling water until al dente (about 8-10 minutes). Drop edamame and broccoli into the boiling pasta water about 2 minutes before the pasta is done cooking just to soften them up slightly. Drain everything into a colander and set aside.
In a large bowl, whisk together olive oil, vinegar, honey, and pepper. Add pasta, olives, and veggies to the dressing. Toss to coat.
Refrigerate the salad until cold and serve (also can be served at room temperature). The salad will keep in the refrigerator for up to 5 days.