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White Bean, Roasted Broccoli & Tomato Pasta Salad

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1 head broccoli, cut into bite-size florets

3 tablespoons extra virgin olive oil, divided + more as needed

1 teaspoon chili powder

-- Coarse salt and freshly ground pepper

1 pint mixed small tomatoes, such as cherry, grape and sungold

1 1/2 cups cooked white beans, drained and rinsed

1/4 cup oil-cured black olives, pitted and halved

1 pound orecchiette, cooked, drained and well chilled

-- Zest of 1 lemon

-- Juice of 1-2 lemons

1/4 cup thinly sliced fresh basil

-- Pecorino, for garnish

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