Place all the ingredients in a small bowl and whisk until thick. This dressing is great over fresh greens and is used in Steak and Pasta Salad recipe This salad is equally delicious served slightly warm or served cold. It makes an attractive and hearty luncheon salad, arranged on romaine or red-leaf lettuce. Serve with a loaf of crusty French bread and whipped butter seasoned with a pinch of SPICE BAZAAR HERBES DE FRANCE.   Place steak in a 1-gallon zip-lock plastic bag and pour dressing over it. Close the bag and place it on a plate. Refrigerate for 1 to 2 hours or overnight, turning occasionally.   Prepare pasta according to package directions. When pasta is almost al dente, add zucchini to the boiling pasta water and let it cook for 2 to 3 minutes until tender-crisp. Drain pasta and zucchini in a colander and rinse with cold water. Place in a large bowl. Add feta, tomatoes, red onion, parsley, and 1 cup of Herbed French Vinaigrette. Toss to mix.   Grill or broil steak just until pink (do not overcook). Slice thinly across the grain. Add sliced steak and remaining dressing to the pasta bowl and toss lightly. Serve warm, or refrigerate and serve cold. .