Bring a large pot of salted water to a boil.

Add the rotini pasta and cook according to package directions.

In the last minute of cooking, add the frozen edamame to the pot.

Drain the pasta and edamame thoroughly.

Transfer the drained pasta and edamame to a large bowl.

Add the kidney beans, corn kernels, chopped green beans, crumbled feta cheese, and chopped Kalamata olives to the bowl.

Pour Annie's Roasted Red Pepper Salad Dressing over the ingredients.

Mix all ingredients well to combine.

Refrigerate the salad for at least one hour, or preferably overnight, to allow the flavors to meld.

Serve cold and enjoy!