Combine all the ingredients into a salad dressing shaker and shake well.
Save time by cooking the pasta and mushroom mixture at the same time. Cook the orecchiette pasta as directed on the box. Drain, rinse with cold water, then let cool.
In a large saucepan over medium heat, warm up olive oil and butter. Add onion and shallot and cook for 5 min. Then add mushrooms, bell pepper, and marsala wine and cook another 15 min, until mushrooms are soft but not mushy. Sprinkle with salt. Take off heat and let cool.
Combine pasta, mushroom mixture, green onions, parsley and dressing; mix together. Sprinkle with salt and pepper, crumble in goat cheese, and fold together gently to keep goat cheese chunks intact. Let rest at least 15-30 min before serving. Best at room temperature.