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Cook the fusilli to al dente according to package directions. Rinse well under cold water to cook down the pasta noodles and add to a large bowl.
Wash, chop and dry the lettuce and then add to the bowl. (Ensure you dry the lettuce well or it will dilute the flavour of your dressing).
Add sliced radish, finely chopped red onion, parsley and white beans.
Mix the contents of the bowl well.
Add vegan mayonnaise, apple cider vinegar and olive oil and mix.
Add all spices, salt and pepper. Mix well and taste. Add more mayo and salt if desired.
Garnish with fresh parsley and serve, or place in refrigerator to cool further if desired.