• 1 pound tri-color pasta
  • 6 tbsp cannabis olive oil, divided
  • 1 medium head broccoli, chopped into 1/2-inch florets
  • 8 ounces feta cheese
  • 1 cup pitted Kalamata olives, roughly chopped
  • 1 tbsp red wine vinegar
  • Flaky salt and freshly-ground black pepper


Cook the pasta according to package directions in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon cannabis olive oil. Heat 1 tablespoon cannabis olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta. Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 4 tablespoons cannabis olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.

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