Recipe adapted from the Produce for Better Health Foundation.
Cook the pasta according to the package directions. Drain, and briefly rinse in cold water.
In a large bowl, toss together the cooked pasta, red and yellow sweet peppers, jicama, onion, and plums.
Make the dressing in a small bowl. Whisk together the basil, pimiento, ginger, vinegar, oil, sugar, salt, and pepper until blended.
Drizzle the dressing over the salad and toss until evenly coated.