Cook pasta to al dente according to package directions. Drain and set aside to cool.
Slice apricots into thin slices, 10-12 slices per fruit. Chiffon/thinly slice basil. Tear prosciutto into bite size pieces.
Toss all ingredients with cooked pasta thoroughly, making sure to evenly distribute prosciutto.
Add salt to taste (will depend on your prosciutto). Serve cold.