How about this (just take out things like chilli if she won't go for that - my little ones love it)
Ingredients:
2 ounces thinly sliced pancetta
4 ounces orecchiette (ear-shaped pasta)
sea salt
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons Champagne vinegar or white wine vinegar
8 oz s 1x1x1/4" pieces peeled melon (any variety)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced spring onion (optional but hardly noticed in the cheese and pasta))
Pinch of crushed red pepper flakes (optional)
Freshly ground black pepper (optional)
1 ounce ricotta salata , shaved, or crumbled feta
Preparation
Heat oven to 350°.
Arrange pancetta in a single layer on a large rimmed baking sheet.
Bake until brown and crisp, 20–25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.)
Let pancetta stand until cool enough to handle, then break into bite-size pieces.
Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
Whisk oil and vinegar in a large bowl.
Add half of pancetta, cooked pasta, melon, half of mint, (optional) spring onions, and red pepper flakes. Toss to coat.
Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over.
Garnish with some shaved ricotta or crumbled feta - mozarella would work as well.