Serve with lamb cutlets or grilled blue-eye.
Credit by: KingOfChef
Cook noodles in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Refresh under cold water. Drain.
Thinly slice fennel bulb. Place fennel, snow peas, capsicum, tomato, onion and noodles in a large bowl.
Make Red wine dressing: Place vinegar, oil, garlic and 1 tablespoon finely chopped reserved fennel fronds in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over fennel mixture. Toss to combine. Serve.
Budget tip: Replace grape tomatoes with halved cherry tomatoes or 2 large diced tomatoes. Replace yellow capsicum with green capsicum. Assemble salad up to 2 hours before serving.