Bring a saucepan of water to the boil. Add salt and sunflower oil. Cook the fusilli for 8 - 10 minutes. Drain and cool, then pour the pasta into a large bowl.
Add the chakalaka, baked beans and mayonnaise to the fusilli. Season to taste with salt and mix well.
Sprinkle the chopped parsley over the top of the salad. Chill before serving.